The Sunday Cookbook: Sweet Potato and Black Bean Burgers

Hey everyone, Joe here. It's Sunday, and you know what that means – time to get cooking! Today, I'm sharing a recipe that's not only delicious but also allergy-friendly. These sweet potato and black bean burgers are packed with flavor and perfect for a meatless Monday or any day of the week!

As you all know, finding food that's both tasty and safe can be a challenge. But trust me, these burgers are worth the effort. They're a great way to mix up your usual burger routine. Plus, they’re packed with protein and fiber, making them a nutritious choice too.

Let's get started!

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The Sunday Cookbook:

Sweet Potato and Black Bean Burgers

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Yields: 4 servings Prep time: 30 minutes Cook time: 25 minutes

Ingredients

• 1 can (15 oz) black beans, rinsed and drained

• ½ cup sweet potato puree

• 1 cup quinoa, cooked

• green onions, minced, for taste

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 tablespoon dried parsley

• 1 teaspoon sea salt

• Olive oil for cooking

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Directions

1. Preheat your oven to 400°F.

2. In a food processor, add half the black beans and sweet potato puree. Blend until it forms a paste.

3. In a large bowl, incorporate the black bean and sweet potato mixture with the rest of the ingredients. Mix well until combined.

4. Shape the mixture into four patties.

5. Heat olive oil in a large skillet over medium heat. Cook the patties for 5-7 minutes per side, or until golden brown and cooked through.

6. Place the cooked patties onto a baking sheet lined with parchment paper and place in the oven to bake for about 20 minutes, or until the patties have a crispy outer layer.

7. Serve on your favorite bun with your favorite toppings. I like to pile mine high with lettuce, avocado, and sauteed onions.